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Vanilla Bean Shortbread Cookies Recipe

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4.2 from 20 reviews

Delight in these classic Vanilla Bean Shortbread Cookies, featuring a tender, buttery texture enhanced by fragrant vanilla bean and a hint of cardamom. Perfectly crisp at the edges with a soft, melt-in-your-mouth center, these cookies are ideal for festive occasions or everyday indulgence.

  • Total Time: 2 hours 2 minutes
  • Yield: 28 cookies

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (spooned and leveled)
  • 1 cup powdered sugar
  • 1/2 tsp coarse Kosher salt (or 1/4 tsp table salt)
  • 1/8 tsp ground cardamom (optional)

Wet Ingredients

  • 2 tsp vanilla bean paste or seeds from 1 vanilla bean (or 2 tsp vanilla extract)
  • 1 cup cold unsalted butter (cut into 16 pieces)
  • 1/4 cup cold whole milk

Instructions

  1. Combine dry ingredients and vanilla: In a food processor, pulse the flour, powdered sugar, salt, cardamom, and vanilla until evenly combined.
  2. Add butter: With the food processor running, add the cold butter pieces one at a time, pulsing after each addition until the butter is evenly distributed and the mixture is crumbly and moist.
  3. Incorporate milk: Add the cold whole milk and process the dough until it begins to clump and stick together.
  4. Bring dough together: Transfer the dough to a clean work surface and use your hands to knead gently, incorporating any leftover dry flour until the dough is soft, smooth, and pliable.
  5. Chill the dough disk: Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for 20 minutes to firm up.
  6. Prepare for rolling: Line two baking sheets with parchment paper. On a lightly floured surface, place the chilled dough disk and dust the top with flour.
  7. Roll and cut cookies: Roll the dough evenly to about 1/4 inch thickness. Use cookie cutters (2 to 2 1/2 inch recommended) to cut out cookies, spacing them 1-2 inches apart on the baking sheets. Re-roll scraps as needed to maximize yield.
  8. Chill cut cookies: Refrigerate the baking sheets with cut cookies for 1 hour to prevent spreading during baking and maintain shape.
  9. Preheat oven: Heat your oven to 350°F (175°C), placing racks in the center for even baking.
  10. Bake cookies: Bake the chilled cookies on the center oven rack for 11 1/2 to 12 minutes until the tops are pale golden and you see flaky layers at the edges. Larger or closely spaced cookies may require 15-17 minutes. Ensure cookies are fully baked for optimal texture.
  11. Cool on pan: Let cookies cool on the baking sheet for 5 minutes to set gently.
  12. Transfer to cooling rack: Carefully move cookies to a wire rack to cool completely; handle delicately as warm shortbread is fragile.
  13. Optional storage and decorating: Allow cookies to cool fully before frosting and decorating. Cookies can be stored in an airtight container or frozen for 3-6 months before decorating.

Notes

  • Using coarse kosher salt imparts a more nuanced salty contrast; adjust quantity if using table salt.
  • Ground cardamom adds subtle warmth but is optional.
  • Cold butter and milk are key to achieving the perfect crumbly yet cohesive dough.
  • Chilling both the dough disk and cut cookies ensures sharp cookie edges and prevents spreading.
  • Handle cookies gently when warm, as they are delicate until fully cooled.
  • Underbaking will result in undesirable doughy texture; ensure cookies are fully baked with light golden bottoms.
  • Cookies freeze well; wrap tightly to preserve freshness before decorating.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/vanilla-bean-shortbread-cookies-recipe/